October 22, 2009 at 8:00 a.m.
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Of course, it's rutabagas today.
RUTABAGA-POTATO
CASSEROLE
2 medium potatoes, peeled
2 medium rutabagas, peeled
1/2 c. flour
1 t. baking powder
1/2 t. salt
1/8 t. pepper, or to taste
4 eggs, well beaten
1/4 c. each, milk and melted butter
Cover veggies with cold water after peeling. In a bowl, combine next 4 ingredients. In another bowl, blend half of the dry ingredients with eggs; stir in milk and butter. Drain veggies; grate them into a large bowl. With a large spoon, mix rest of dry ingredients with veggies. Work quickly so potatoes don't darken. Put mixture in a buttered 1 qt. casserole dish. Set in pan of hot water with level at least 2/3 of the height of the casserole. Bake at 325 degrees for 1 hour.
Makes 6 servings.
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MASHED RUTABAGAS AND POTATOES
4 c. (2 lb.) peeled, sliced rutabagas
4 c. (3 medium), peeled, cubed potatoes
1 t. salt
1 T. sugar
1 chicken bouillon cube or 1 t. granules
2 c. boiling water
1/4 t. pepper
1 c. grated Cheddar cheese
2 t. minced onion
In a saucepan combine rutabagas, potatoes, salt and sugar. Dissolve bouillon in boiling water and pour over veggies. Quickly bring to a boil, lower heat and simmer until veggies are tender, 15-20 minutes. Drain, mash add pepper, cheese and onion. Beat until fluffy, using a hand mixer.
Makes 6 servings.
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RUTABAGAS IN
SOUR CREAM
4 c. cubed rutabaga
1/4 t. salt
Dash pepper
1 medium onion, sliced
2 T. butter or margarine
1 c. sour cream
1/2 t. dill or caraway seed
Cook rutabaga in boiling water, just to barely cover, until tender, 15-20 minutes. Drain well. Sprinkle with pepper. Saute onion in butter until tender but not browned. Combine onions and sour cream in a bowl; pour over rutabaga. Sprinkle with dill or caraway.
Makes 5-6 servings.
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How about feeding the sweet tooth with...
CHEWY CHOCOLATE SQUARES
1 c. flour
1/4 c. sifted powdered sugar
1/2 c. butter or margarine (not spread)
Topping:
1/4 c. sugar
1 egg
1-small pkg. chocolate pudding and pie filling (not instant pudding)
1/2 t. baking powder
2/3 c. evaporated milk
1-2/3 c. flaked coconut
1/2 c. chopped pecans
1/2 c. raisins
Combine flour and powdered sugar in a bowl. Cut in butter until crumbs form, using a pastry blender. Mix until mixture holds together, using hands (wash first please.) Press mixture into ungreased 8-inch square baking pan.
Bake at 350 degrees for 10 minutes. Remove from oven and place on rack. Prepare topping.
Combine sugar and egg in medium bowl. Beat until light and fluffy, using an electric beater on medium speed. Stir in pudding mix, baking powder and evaporated milk. Add last 3 ingredients; mix well. Pour over baked crust. Bake at 350 degrees for 30 minutes, or until set. Cool on rack. Cut into 2-inch squares.
Makes 16 squares.
TFD: One thing worse than being a quitter is being afraid to make a start.
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